Honey Free Cinnamon-Walnut Baked Apples
Warm, tender baked apples stuffed with a spiced walnut-and-oat filling are the kind of dessert that makes your whole kitchen smell incredible. The filling gets its sweetness entirely from maple syrup, so there's no honey involved in the core recipe — making it a genuinely satisfying option for anyone who needs to avoid it. Cinnamon, ginger, and a pinch of turmeric layer in a subtle warmth that feels cozy without being heavy, and the roughly chopped walnuts add just enough crunch against the soft, yielding apple. A splash of water in the bottom of the baking dish keeps everything moist as it roasts, so you end up with apples that are fork-tender all the way through and a filling that turns golden and fragrant. The optional honey drizzle at the end is easy to skip entirely — the maple syrup does all the heavy lifting, and you won't miss a thing. This is the kind of recipe that works just as well as a weeknight treat as it does as a dinner-party dessert, and it comes together with minimal prep and pantry staples you likely already have on hand.
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Learn more →Ingredients
4 servings
- 4 medium firm baking apples (such as honeycrisp or braeburn)
- ½ cup raw walnuts, roughly chopped
- ¼ cup old-fashioned rolled oats
- 2 tbsp maple syrup
- 1 tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground turmeric
- ¼ tsp fine sea salt
- ½ cup water
For serving
- 1 tbsp honey, for drizzling (optional)
Can be omittedhoney
Instructions
- 1
Preheat the oven to 375°F (190°C). Using a melon baller or small spoon, core each apple from the top, removing the seeds and creating a cavity about 1 inch wide and 1½ inches deep, leaving the bottom of the apple fully intact so the filling stays in place.
- 2
In a small mixing bowl, combine the chopped walnuts, rolled oats, maple syrup, olive oil, cinnamon, ginger, turmeric, and salt. Stir until the oats and walnuts are evenly coated and the mixture holds together loosely.
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